42 Egg Processing Guidebook De-Sugaring and Concentration Process Egg White Treatment 1. STORAGE The raw egg white is collected from the breaking machines and stored at 4.0° C with a pH of 8.5-9.0. The pH will be adjusted to 7.5 by adding citric acid (optimal for the desugaring process). The tanks are equipped with a cooling mantle, ensuring efficient and high thermal cooling of the product. 2. HEATING / SEPARATION Prior to the desugaring process, the egg white is heated up to 30-37° C, which is the optimal temperature for the desugaring process. To ensure high quality, heating is carried out gently by a Plate Heat Exchanger. If the egg white needs to be concentrated, the product is filtered using a specifically designed centrifugal separator. This is necessary to remove eggshell fragments and other impurities that could damage or clog the concentration membranes. 3. FERMENTATION Fermentation is a delicate process requiring product know-how, as well as biological insight. Prior to drying, the glucose (sugar) contents of the albumen must be removed to avoid a Maillard reaction during the drying process and powder pasteurization, resulting in discoloring of the powder and poor solubility. Enzymes, (MAXAPAL® GO4), yeast, or lactic acid bacteria can be used for the desugaring process. 4. COOLING As soon as the egg white is de-sugared, the fermentation process is stopped by cooling the liquid to approx. 4.0° C. Cooling of the product is done by pumping it through a plate heat exchanger and into the spray dryer feed tank. 5. SPRAY DRYING The fermented egg white is stored at 4.0° C prior to drying.
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